Effects of Supplement with Different Level of Bacillus coagulans as Probiotics on Growth Performance and Intestinal Microflora Populations of Broiler Chickens

Lin, Shu-Yuan; Hung, Alex; Lu, Jin-Jenn

doi:10.3923/javaa.2011.111.114

Cited by 17 publications

(14 citation statements)

References 3 publications

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“…Also, kefir usually contains 9 8-10 (CFU mL −1 ) of lactic acid bacteria (Rosa et al, 2017) and 10 6-7 (CFU mL −1 ) yeast (Prado et al, 2015). Similarly, previous research stated that kefir contained proteins, polysaccharides, ethyl alcohol, lactic acid, fat, minerals, and vitamins (Magalhaes et al, 2011). Also, some strains of Lactobacillus and yeasts in kefir grain were previously reported as probiotics such as Lactobacillus delbrueckii subsp.…”

Section: Introductionmentioning

confidence: 94%

The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens

et al. 2019

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This study was conducted to determine the effects of fermented milk products and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens. A total of 480 one-day-old Ross 308 broilers were allocated to 30 floor pens in a completely randomized design with six treatments, five replicates, and 16 chicks (eight males and eight females) in each replicate. On the first day, the male and female chicks were weighed and divided by the feather sexing method so that the average body weight of chicks was approximately equal in each pen. Treatments consisted of six groups (including control): group 1 had a basal diet and normal drinking water, group 2 had a basal diet and probiotics (PrimaLac®) in drinking water as recommended by the manufacturer, group 3 had a basal diet and 2 % yogurt in drinking water, group 4 had a basal diet and 4 % yogurt in drinking water, group 5 had a basal diet and 2 % kefir in drinking water, and group 6 had a basal diet and 4 % kefir in drinking water. Chemical and microbiological characteristics of kefir and yogurt were measured after each production. The results showed that 4 % kefir, yogurt, and probiotic at the recommend level in water improved body weight gain, feed intake, and feed conversion ratio compared with other groups (P<0.05). The results indicated that treatment had a significant effect on the carcass yield, intestinal length, thigh yield, and abdominal fat in male and female chickens (P<0.05). There were no effects on total bacteria population but the lactobacilli and coliform bacteria populations showed increasing and decreasing trends, respectively, with 4 % kefir, yogurt, and probiotic supplementation at 28 and 42 d (P<0.05). In addition, blood glucose and total protein increased when using a high levels of kefir, yogurt, and probiotic in water, while cholesterol and LDL (low-density lipoprotein) concentrations were lower in 4 % kefir, yogurt, and probiotic at the recommended level. Consequently, the results of this study showed that the use of 4 % kefir, yogurt, and probiotic at recommended level in water had beneficial effects on the growth performance, intestinal bacteria population, and blood biochemical parameters in male and female broiler chickens.

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Section: Introductionmentioning

confidence: 94%

The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens

et al. 2019

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“…Also, Lin et al revealed the effect of B. coagulans on the intestinal microbiota of broilers. In their study, probiotic supplementation with 0.02% and 0.04% B. coagulans led to a signi cant increase in Lactobacillus counts and a signi cant reduction in E. coli counts of duodenum and cecum [23]. The effects of these spore-forming Bacillus spp.…”

Section: Discussionmentioning

confidence: 96%

Inhibitory Effects of the Spore-forming Bacillus spp. on the Expression Levels of eae, luxS, flu, and ctxM Genes in E. coli Isolates

Elahianfiroz

Baserisalehi

Ghane

2020

Preprint

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Abstract Background: Escherichia coli antibiotic resistance are one of the major health problems in many countries. Today, researchers are focusing on novel approaches for the treatment of E. coli infections, including the use of spore-forming probiotics for their high stability in the harsh gastrointestinal (GIT) environment. Results: The presence of resistance genes (flu, eae, luxS, and ctxM ) was confirmed by PCR in four out of 40 E. coli isolated from 300 fecal samples of patients suffering from diarrhea. Following confirming the ability of broiler-derived Bacillus coagulans and Bacillus subtilis to survive under the simulant gastric environment, they were co-cultured with the four E. coli isolates harboring the studied resistance genes. Results of the expression of flu, luxS, eae, and ctxM genes revealed that the expression levels of these genes decreased significantly (p-value < 0.05) after co-culture of E. coli with B. subtilis ATCC 6633 and broiler-derived B. subtilis. However, the broiler-derived B. subtilis showed a greater effect on the expression levels of eae, luxS, and ctxM. B. coagulans MTCC 5856 and broiler-derived B. coagulans also led to significant decreases in expression levels of all the studied genes (p-value < 0.05), while the standard strain had a greater impact on the expression of ctxM than the broiler-derived strains.Conclusion: The broiler-derived isolates had a greater capacity to decrease the expression of these genes than the standard strains, proposing their adoption for dietary supplementations. However, further studies are required to study the effects of these spore-forming bacteria on E. coli infections in vivo and their possible influence on lactose tolerance, nutritional absorption, and reduced cholesterol levels.

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“…Также было установлено иммуномодулирующее действие Bacillus coagulans. Оно было доказано в целом ряде экспериментальных и клинических исследований [32][33][34][35], которые продемонстрировали, что Bacillus сoagulans оказывает выраженное противовоспалительное действие, поддерживает основные механизмы природного иммунитета. Активность в опытах in vitro проявляют как клеточная стенка бактерии, так и ее метаболиты.…”

Section: ии мечниковunclassified

Спороутворюючі Пробіотики, Дефіцит Заліза Та Імунітет

Kvashnina¹

2021

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ÑÏÎÐÎÓÒÂÎÐÞÞ×² ÏÐÎÁ²ÎÒÈÊÈ, ÄÅÔ²ÖÈÒ ÇÀË²ÇÀ ÒÀ ²ÌÓÍ²ÒÅÒ Резюме. У статті надані дані про біологічні властивості спороутворюючої бактерії Bacillus coagulans. Показані ефективність та перевага пробіотика Лактовіт Форте, який містить спори Bacillus coagulans, що підтверджено методами доказової медицини. Надані факти впливу на імунітет та гемопоез, а також доцільність комбінацій із вітамінами В 9 і В 12. Ключові слова: спороутворююча бактерія Bacillus coagulans, дисбіоз, дефіцит заліза, імунітет.

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Effects of Supplement with Different Level of Bacillus coagulans as Probiotics on Growth Performance and Intestinal Microflora Populations of Broiler Chickens

Cited by 17 publications

References 3 publications

The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens

The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens

Inhibitory Effects of the Spore-forming Bacillus spp. on the Expression Levels of eae, luxS, flu, and ctxM Genes in E. coli Isolates

Спороутворюючі Пробіотики, Дефіцит Заліза Та Імунітет

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